Description
This Shepherd’s Pie Soup takes all the comforting flavors of the classic Shepherd’s Pie and transforms them into a hearty, warming soup. Packed with ground meat, vegetables, and creamy mashed potatoes, this soup is the perfect cozy meal for any time of year
Ingredients
Units
Scale
- 1 lb ground beef or lamb
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 4 cups beef broth
- 2 cups frozen peas
- 3 medium potatoes, peeled and diced
- 1/4 cup heavy cream
- 1 tablespoon tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon thyme (dried or fresh)
- Salt and pepper to taste
- Olive oil for sautéing
- Fresh parsley for garnish (optional)
Instructions
- Cook the Meat: Heat a large pot over medium heat and add a little olive oil. Brown the ground beef or lamb, breaking it apart with a spoon as it cooks. Once browned, remove excess fat if needed.
- Sauté Vegetables: Add the onion, carrots, celery, and garlic to the pot. Cook for 5-7 minutes, until the vegetables are softened.
- Add Broth and Seasonings: Stir in the tomato paste, Worcestershire sauce, thyme, salt, and pepper. Pour in the beef broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
- Cook the Potatoes: While the soup is simmering, cook the diced potatoes in a separate pot of salted water for about 10 minutes, or until fork-tender. Drain and mash with a fork or potato masher. Stir in the heavy cream for a creamy texture.
- Add Peas and Combine: Stir the frozen peas into the soup and cook for 5 more minutes until heated through. Once the soup is ready, stir in the mashed potatoes to give it that creamy, comforting consistency.
- Serve: Ladle the soup into bowls and garnish with fresh parsley, if desired.
Notes
- Variations: Feel free to use ground turkey or chicken for a lighter version, or add extra vegetables like corn or green beans for more texture.
- Make it Extra Creamy: For a creamier soup, add more heavy cream or use half-and-half instead of broth.
- Freezing: This soup freezes well—just freeze the soup without the mashed potatoes. When reheating, add fresh mashed potatoes to keep the texture perfect.
Nutrition
- Serving Size: 1 bowl (about 1 1/2 cups)
- Calories: 350-400 kcal
- Sugar: 6g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 50mg